Amazon Kitchen

Post navigation

Polish Potato Pancakes

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoned with salt and pepper. Potato pancakes may be topped with a variety of condiments, such as sour cream or a horseradish sauce, or they may be served all by them self.

Placki ziemniaczane was a food staple at the 17th-century Polish monasteries according to written recipe from Stoczek Warmiński. In the 19th century, especially in times of economic difficulty duringthe foreign partitions, potato pancakes often replaced missing bread among the peasants. The lower-quality crops given to field laborers were sometimes turned by them quickly into pancakes to improve taste and prolong freshness. Also, their popularity is closely associated with the historic presence of one of the largest Jewish communities in the world flourishing in Poland.

Polish Style Potato Pancakes (Placky Ziemniaczane)

Polish Potato Pancakes - Placky Ziemniaczane

2013-12-21 04:19:38

Serves 4

Potato pancakes are shallow-fried pancakes of grated or ground potato, flour and egg, often flavored with grated onion or garlic and seasoning. Potato pancakes may be topped with a variety of condiments, such as sour cream or a horseradish sauce or just served by itself.

Grate 1 large onion before the potatoes and place in a large mixing bowl

Peel, rinse and grate the potatoes and place in the large mixing bowl with the onions

Add flour, 2eggs (lightly whipped), salt and pepper

Blend well all the ingredients

In a large, heavy frying pan or skillet, over medium-high heat, add enough shortening or vegetable oil to come to a depth of about 1/4 inch.

Heat oil until hot, but not to where the oil starts smoking

Drop about 3 tbsp amount of the potatoes and spread out to about 3" in diameter

Add more to make additional pancakes but timing so they all don't finish cooking close to one another

Fry until brown on the bottom about 3 to 5 minutes, reducing the heat to medium, if needed, so it still cooks to the center but not too hot that it burns before the inside gets cooked.

Don't turn over until the bottom is golden to light brown.

Turn the pancake and fry the other side 3 to 5 minutes or until golden brown and crisp.

Drain on paper towels.

Keep adding to make more pancakes until you are out of mixture.

Notes

Potato pancakes may be topped with a variety of condiments, such as sour cream or a horseradish sauce, or just served by themself.

By John

SlavicCooking.com https://slaviccooking.com/

Czech potato pancakes (bramborák)

Placky ziemniaczane is also a very popular dish in Czech Republic and Slovakia (where it’s called zemiakove placky). Czech potato pancake is called bramborák and it is made of grated potatoes with egg, breadcrumbs or flour and seasoning (salt, pepper, and garlic) and is served as it is. Some regional versions blend in dough, sauerkraut, and/or sliced smoked meat.

(Adopted from an article on Wikipedia where you can get more information on the history of potato pancakes all over Europe as submitted by their members)

Post navigation

Comments

Polish Potato Pancakes — 51 Comments

I know this was posted a few days ago but I could not get on line.. I have made the potato pncakes with potato and Zucchini and they were great also. I hope I spelled that correct? Sorry If I didn`t? Now waiting for the donut recipe–sharing lol.

Of course, the cook has to sample them, to make sure they are good. :). I just finished making a batch of chruschiki to take to my granddaughter’s for tonights celebration. It’s a fish and seafood meal and so delicious.

Eileen, I know what you mean… I couldn’t make them fast enough either even with 2 pans going. Of course I wasn’t any help either. The cook always has to try their own food,,, you know… just to be sure! LOL

The recipe for the pancakes along with a short history about the potato pancakes are found on the website. With most of the recipes I post there, I just don’t share the recipe alone but I like to give you a little history of how a food is part of that country in the Slavic region. It’s one thing knowing it’s Polish, Hungarian, German (etc), but where and when the food got introduced. And yes, pictures if I have them.

Your email address will not be published. Required fields are marked *

Comment

Name *

Email *

Website

SlavicCooking, its owner JTL-Enterprizes, or managers are not responsible for the content of any comments made by others. SlavicCooking is a family friendly site which is available to all age groups and does not support adult language, adult topics or abusive language nor will divisive activity be tolerated. SlavicCooking reserves the right to delete any comments not conforming to the policies and allowable behavior when brought to their attention.

Search on Slavic Cooking

Your information is PROTECTED

Meta

Conversion Chart

Help Spread our Heritage:

Keeping this website going has continuing costs. You can help by SECURELY donate using this PayPal button. You DO NOT need to have a PayPay account.

All donations will be greatly appreciated and used to help spread our Heritage with this website. You can also help by supporting our advertisers by clicking on an item that interests you and might like to purchase...
Thank you!

Terms and Privacy Policies

The copyright in this website and the material on this website (including without limitation the text, artwork, photographs, images, music, audio material, video material and audio-visual material on this website) is owned by SlavicCooking.com, our affiliates, and authors. Excerpts and links may be used, provided that full and clear credit is given to the article and recipe author and SlavicCooking.com with appropriate and specific URL re-direction to the original content.

SlavicCooking.com is not responsible for the content of submissions or authenticity of their originality. If you become aware of any improper use of copyright materials on this site that violate the rights of its original owner and that contravenes or may contravene the license above, please report this by email to john@jtl-enterprize.com or john@slaviccooking.com.

JTL-Enterprizes, Computer PC Remedies, and Slavic Cooking have a zero-tolerance SPAM policy. In the context of any form of electronic messaging, SPAM refers to unsolicited, bulk or indiscriminate messages, typically sent for a commercial purpose and will NOT be tolerated. Systems in use on this server and blog automatically scan all incoming email, comments and messages, and filter-out that which appear to be SPAM. If abuse by anyone is discovered, the IP address of the offender will be tagged and reported to authorities. IP Addresses of offenders will also be blocked without notice or warning.

Slaviccooking is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com